The first time that I made this recipe, I knew it was a winner. Not only is it delicious, but it’s the best way to cover apple slices for the ultimate fall treat.

I used to make caramel apples all the time as one of my favorite desserts, but trust me when I say that making this homemade caramel sauce with a few simple ingredients and pairing it with apple slices is a much easier method! 

The rich amber color of this sauce is also one of the best parts. You can store it in a glass container or jar, and it makes a great gift for the holidays.  

If you’re ready to learn how to make the best salted caramel sauce, let’s dive in. The only thing you need is a little bit of time to get started. 

Homemade Salted Caramel Sauce Recipe

Sea salt caramel has got to be one of my favorite variations of the sweet treat topping! And believe me, I’ve tried (and shared) ‘em all. 

Between my 4 ingredient homemade caramel sauce, crockpot dulce de leche, and all of my other recipes made with caramel, you could say I’ve become a bit of an expert at this point!!

It’s rich, it’s creamy, it’s buttery… basically everything I look for in a dessert. 

And as soon as I discovered how easy it was to make from scratch, let’s just say there’s never a shortage of it in my house.

This salted caramel sauce is the latest in my growing collection. It features a sweet and savory flavor that I can’t get enough of… I have to admit, I could eat this by the spoonful!

Ingredient Notes and Substitutions

• Granulated Sugar – This is the key ingredient that turns into caramel as you cook it. 
  
  A little science lesson for you: the heat from your stovetop breaks down the white sugar molecules and creates that rich and complex flavor we all know and love. Now you know!
  
• Unsalted Butter – Yes, this is homemade salted caramel sauce, but we’re using unsalted butter so we have more control over the sodium content. 
  
  You’ll add some sea salt to get that signature sweet and salty flavor.
  
• Heavy Cream – Adds a creamy texture to the mix and also gives your sauce a, well, sauce-like consistency. 
  
• Sea Salt – Balances out all of the sweetness of the other ingredients — plus, it actually makes your salted caramel taste deeper and richer!

Tips and Tricks to Make the Perfect Caramel with Sea Salt

• Patience is key.

Making caramel from scratch is one of my favorite recipes but it requires a bit of care and a lot of patience. You want to melt the sugar slowly over medium heat… don’t rush the process!

This is one of those recipes that you need to pay close attention. Stir constantly to make sure the sugar and cream melt evenly, and to keep it from burning.

Don’t stray too far from your stove top or sauce pan. 

• Watch out for splatters.

You need to heat the sugar to a very high temperature in order for it to turn into sea salt caramel. 

The hot liquid may also splatter as it heats, so it’s important to work carefully to avoid burning yourself.

I usually use a long-handled spatula or spoon for stirring. And again… watch that pot carefully to make sure it doesn’t burn!!

• Adjust for your desired consistency.

Since you’re making this salted caramel recipe from scratch, you have full control over the texture and consistency. 

For a thicker sauce, cook it for longer. Or, remove it from the heat early for a thinner consistency.

• Add your own flavor… literally!

Follow my salted caramel recipe as is, or add some extra flavorings. Vanilla extract, bourbon, or spices like nutmeg or cinnamon are all popular choices.

You could even swap out the fine sea salt for smoked sea salt for a really unique flavor. YUM. The great thing about making this caramel sauce is that you have options. 

Prep Ahead

• Cut the butter
• Measure out the other ingredients

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

How to Use Sea Salt Caramel

There are so many options when it comes to using your freshly made salted caramel sauce!

• Warm it up and drizzle generously over a few scoops of vanilla ice cream, or try it on one of my many other ice cream flavors! The hot carame lis my go-to for ice cream sundaes. 
  
• Pour it over freshly baked brownies or blondies, or drizzle over the top of freshly baked chocolate chip cookies. 
  
• Stir a spoonful or two into your morning coffee or hot chocolate to add a big depth of flavor. 
  
  You could make it even more indulgent by adding a dollop of whipped cream, plus more caramel with sea salt on top!
  
• Use it as a dipping sauce for sliced fruit like apples, bananas, and strawberries.
  
• Add a drizzle over your favorite cheesecake recipe or any dessert recipes. 
  
  I personally love dipping Olive Garden zeppoli Italian donuts in this sauce. It’s a surprisingly impressive dessert for guests, too!
  
• Spoon over slices of apple pie, pumpkin pie, pecan pie, or any other pie recipe you love!
  
• Surprise the kids by putting a dollop on top of their French toast. 

Storing, Freezing, and Reheating

Allow your caramel with sea salt to cool completely at room temperature, then place it in an airtight container — I love a glass jar — and store in the fridge for up to 2 weeks.

You can also freeze salted caramel for up to 3 months when properly stored in an airtight container. Let it thaw in the refrigerator overnight, then reheat gently before using.

I like to reheat the sauce over low heat on the stovetop, or in short 30-second bursts in the microwave. 

Whatever method you use, remember to stir frequently to keep it from burning. 

Salted Caramel Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Caramel Dessert Recipes

Copycat Taco Bell Caramel Apple Empanadas

Easy 6-Ingredient Caramel Apple Dump Cake Recipe

How to Make Salted Caramel Pecan Toffee Bars Recipe

Caramel Apple Cheesecake Recipe with Streusel Topping

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Homemade Salted Caramel Sauce Recipe + Video

Learn how to make Salted Caramel Sauce from scratch! All you need are 4 easy ingredients that you likely already have at home.

Course Dessert

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 makes 1 cup

Calories 222cal

Author Donna Elick

Equipment

• medium saucepan

Ingredients

• 1 cup granulated sugar
• 6 tablespoons unsalted butter cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt adjust to taste

Instructions

• Heat the granulated sugar in a medium saucepan over medium heat. Stir constantly with a high heat-resistant spatula or wooden spoon as the sugar melts. It will clump up initially, but keep stirring until it fully melts and turns into an amber-colored liquid. Be careful not to let it burn.
• Add butter to the saucepan once the sugar has melted completely and turned amber. The mixture will bubble up, so be cautious. Stir the butter into the caramel until it’s completely melted and well combined.
• Slowly pour in the heavy cream while stirring constantly. Again, be cautious, as the mixture will bubble up vigorously. Continue stirring until the cream is fully incorporated and the caramel is smooth.
• Remove the saucepan from the heat and stir in the sea salt, adjusting the amount to your taste preference.
• Let the caramel sauce cool for a few minutes before transferring it to a glass jar or container for storage.

Video

Notes

To store: Allow the salted caramel to cool completely at room temperature, and then store the leftover sauce in an airtight container in the refrigerator for up to two weeks.

To freeze: You can freeze salted caramel sauce for up to three months. Thaw it in the refrigerator overnight and reheat gently before serving.

To reheat: Reheat gently over low heat on the stovetop or in short bursts in the microwave, stirring frequently to prevent scorching.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 25g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 296mg | Sugar: 25g | Calcium: 13mg | Iron: 0.03mg

Originally published August 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Salted Caramel Sauce Recipe + Video appeared first on The Slow Roasted Italian.

This sweet treat really does taste like a million bucks. That chewy caramel with the rich chocolate makes me want to skip cutting into small squares and just gobble up the whole pan.

While they remind me a lot of Twix candy bars, I have to admit that there’s really nothing quite like a millionaire’s bar! 

If you have a big sweet tooth, add these to your dessert radar. Fair warning – you’re going to be addicted! 

Millionaire Bars

Rich, tender, chewy, sweet, and a little bit salty… this bar dessert has a little bit of everything you could ask for!

The name “millionaire bar” seems to have started in Scotland as a way to indicate wealth and decadence — essentially, this is a major upgrade to plain ol’ shortbread!

Now, the flavors are different from a millionaire cheesecake salad, which features cherries, pineapple, marshmallows, and shredded coconut. 

Instead, each millionaire bar has 3 distinct layers: buttery shortbread, gooey caramel, and silky chocolate ganache. Super simple but super tasty!

I absolutely adore this flavor combination, which is why you’ll find it in these cake and brownie recipes too. 

Oh, and I also have a Millionaire brownie recipe if you want to try out this shortbread with extra layers of brownies and chocolate built-in.

Ingredient Notes and Substitutions

• Butter – You can use salted or unsalted sticks, just remember that you’re adding salt on top of the millionaire bars too.
  
  Make sure the butter for the shortbread dough is very cold. You can even cube it ahead of time, then pop it back in the fridge or in the freezer.
  
  For the caramel and chocolate layers, right out of the fridge is fine or you can let it soften a bit first.
  
• Salt – You’ll need two kinds: kosher salt for the shortbread and caramel, then flaky sea salt for the topping. In a pinch, you can use regular sea salt for all of it.
  
• Flour & Sugar – Nothing special here — regular AP flour and granulated sugar make up the shortbread dough.
  
• Sweetened Condensed Milk – The base for our homemade caramel. Don’t try to substitute with something else!
  
• Dark Brown Sugar – If needed, replace this with light brown sugar. Your caramel just won’t come out quite as dark.
  
• Light Corn Syrup – This may be called golden syrup where you live. It adds sweetness and texture to homemade caramel.
  
• Chocolate Chips – I like to use semi-sweet chips for my desserts, but feel free to swap in milk or dark chocolate chips depending on your sweetness preference.
  
• Heavy Cream – This is the difference between melted chocolate and a silky ganache topping. 
  
  I like to add a little butter to the bowl, but you could leave that out and increase the amount of cream.

Tips and Tricks to Make Perfect Millionaire Shortbread Bars

• Press the shortbread firmly into the pan.

Unlike other crusts, you really want to compact the buttery shortbread base layer so it comes out firm and not crumbly!

It’s best to use the back of a spoon, or the bottom of a drinking glass or measuring cup, instead of your fingers if you can help it.

The more you handle the dough, the more your natural body heat will soften the butter.

That said, you may need to use your fingers to press the dough into the corners so those don’t break off when served.

• Stir the caramel constantly so it doesn’t burn.

Use a rubber or silicone spatula to stir so it doesn’t stick to that either. Heat everything over medium to start, until the sugar is completely dissolved.

Then, reduce the heat to low and keep it moving! It will take 8-10 minutes of constant stirring for the caramel to cook and thicken. 

Be sure to scrape all along the bottom and sides of the pan as you stir so nothing burns.

And as soon as it’s done, remove from heat and pour it over the baked and cooled shortbread base!

• Melt the chocolate gently for the smoothest results.

If you have a double boiler, feel free to use that instead. Otherwise, heat the mixture in short bursts in the microwave, stirring well between each.

Once the chocolate chips are mostly melted (meaning a few small lumps remain), stop microwaving! Continue stirring and let the heat from the mixture smooth everything out.

You can also make a little less for a thinner chocolate layer if you’d like. And don’t forget to sprinkle the sea salt on top while the chocolate is still warm! 

Otherwise, it will simply fall off when you go to take a bite.

• Cool or chill each layer before adding the next.

This is very important for getting neat, distinct layers in these caramel and chocolate bars. 

Feel free to make the shortbread crust ahead of time so it has plenty of time to cool! 

If it’s still warm from the oven, the caramel layer will soften and take much longer to set — or not set up right at all.

Same goes for the chocolate on top. If the caramel is still warm, the two layers might mix together instead of staying separate. 

I like to chill the dessert for 30 minutes in the fridge after adding each layer to be sure!

Prep Ahead

• Cube butter (keep chilled)
• Line pan with parchment
• Bake and cool shortbread layer

Kitchen Tools You Will Need

• 8×8 Pan or 9×9 Pan – Either will work, though your millionaire shortbread bars will be a bit thicker in the smaller pan.
• Parchment Paper – Use this to line your baking pan for easy removal!
• Medium Saucepan – Heats evenly and is easy to clean.
• Pastry Cutter – The easiest way to cut cold butter into dough. You can use your fingers if you don’t have one.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!

Storing and Freezing Caramel and Chocolate Bars

Once sliced, transfer the caramel and chocolate bars to an airtight container. I don’t recommend stacking them, as the bottom layer will become squished.

Keep for 3-5 days at room temperature but know that the caramel layer may soften over time.

You can also freeze millionaire shortbread bars for 1-2 months! Wrap really well in plastic wrap, store in a freezer bag, and thaw on the counter before serving.

Millionaire Bar FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Bars

Cranberry Bliss Bars (Starbucks Copycat Recipe)

No Bake Chocolate Peanut Butter Bars Recipe + Video

Avalanche Bark Rocky Road Bars Recipe + Video

Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

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Millionaire Bars (Chocolate Caramel Shortbread Cookies)

Millionaire Bars are buttery, chewy, and sweet, with a touch of salt to tie it all together. Make this easy layered dessert bar today!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

cooling time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 9 squares

Calories 813cal

Author Donna Elick

Equipment

• 8×8 baking dish
• parchment paper
• mixing bowls
• saucepan

Ingredients

For the Shortbread Base:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup 2 sticks butter, cold and cubed

For the Caramel Layer:

• 14 ounce can sweetened condensed milk
• 1/2 cup butter
• 1/2 cup dark brown sugar
• 1/4 cup light corn syrup or golden syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon optional
• 1/4 teaspoon salt

For the Chocolate Topping:

• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1 tablespoons butter
• Sea salt for topping

Instructions

• Make the shortbread base: Preheat the oven to 350°F and line a 9×9-inch or 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
• In a medium bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
• Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
• Press the mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or the bottom of a glass and press to ensure it’s well-compacted.
• Bake for about 30-35 minutes or until the edges are lightly golden. Remove from the oven and allow it to cool in the pan while you make the caramel.
• Make the caramel layer: In a medium-sized saucepan, combine the sweetened condensed milk, butter, light brown sugar, corn syrup (or golden syrup), vanilla extract, and salt.
• Heat the mixture over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved.
• Turn heat to low. Continue to cook the mixture, stirring constantly, for 8-10 minutes or until it thickens and turns a rich caramel color (it may come to a slight bubble which is fine). Be careful not to let it burn.
• Once the caramel is ready, immediately pour it over the cooled shortbread layer, spreading it evenly with a spatula. Allow it to cool and set for about 30 minutes at room temperature or in the refrigerator.
• Add the chocolate topping: In a microwave-safe bowl, add the chocolate chips, butter, and heavy whipping cream. Microwave in 15-20 second intervals, stirring each time, until smooth (don’t overheat or it will become too thick).
• Pour the melted chocolate over the caramel layer, spreading it evenly to cover the entire surface. Top the chocolate with sea salt.
• Allow the chocolate to cool and set. You can speed up this process by placing the pan in the refrigerator for about 30 minutes.
• Once the chocolate has set, use the parchment paper overhangs to lift the entire slab out of the pan.
• Place it on a cutting board and use a sharp knife dipped in hot water to slice it into squares or bars.
• Enjoy your homemade Millionaire’s Shortbread!

Notes

Ensure the shortbread base is pressed firmly and evenly into the pan to create a solid foundation.

Stir the caramel mixture constantly to prevent it from burning or sticking to the pan.

You can use salted or unsalted butter depending on your preference of saltiness.

When melting chocolate for the topping, use gentle heat and stir frequently to avoid scorching.

Nutrition

Serving: 1 | Calories: 813cal | Carbohydrates: 86g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 109mg | Sodium: 453mg | Sugar: 66g | Fiber: 3g | Calcium: 173mg | Iron: 3mg

Originally published December 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Millionaire Bars (Chocolate Caramel Shortbread Cookies) appeared first on The Slow Roasted Italian.

This caramel cookie recipe is my latest obsession. Who knew that a baked cookie would live rent-free in my mind like these cookies do? 

I literally think about them all the time. They’re a chewier cookie, and they tame my sweet tooth perfectly. 

If you’re ready to take your cookie game to the next level, this is a great recipe to make it happen. 

You can make them into smaller cookies, or larger, and I promise you that they’re better than anything that you’ll buy from the grocery store. 

Gather the simple ingredients needed to make this caramel cookies recipe – and follow the printable recipe card below. 

That first bite of soft caramel goodness will immediately prove why these are the best cookies out there! 

I always make a few extra to store as leftovers in an airtight container so I can enjoy the flavor even more! Happy baking, friends. These will be on your list of favorite things in no time at all! 

Caramel Cookie Recipe

Whip up a fresh batch whenever you are craving something a little sweet and a little salty! They are the best of both worlds and practically melt in your mouth!

If you aren’t sure what to take to all the upcoming events, tailgating, and holidays, bring these toffee bit cookies and everyone will gobble up every last crumb. 

Trust me, they are that good!

If you love this toffee cookie recipe, be sure to try my homemade caramel sauce! You can drizzle it on all your favorite desserts.

Try my Nutter Butter or Oreo mug cakes if you are in the mood for a single serving dessert. Both are mind-blowing good. Or this Disney churro toffee recipe that is insane!

Caramel Cookies – Tips and Tricks

• Don’t forget cooking spray! To keep the caramel from sticking as bad, I have found that giving the microwave-safe bowl a quick spritz of cooking spray makes all the difference.
  
• Work quickly. They should be put together rather quickly because the caramel will harden fast. If it does harden, microwave it again in 10-second increments until melted.
  
• Leftovers are tasty. While they taste amazing when they are fresh, they are even more incredible the next day. You might not have any leftovers if you make a small batch, but they’re so yummy! 
  
• Keep the cookies uniform in size. In order for them to bake evenly, make sure that the cookie dough balls are the same size. 
  
  Otherwise, you run the risk of ending up with some that are over-baked and some that are under-baked.
  
• The number of cookies varies. Depending on how big or small you make the cookie dough balls, will affect how many you end up with.
  
  We usually use a 2 tablespoon cookie scoop and end up with 18 cookies.

Kitchen Tools You Will Need

• Mixing Bowls – I love this set and use them for so many recipes! I always have a large bowl on hand for cookie recipes. 
• Cookie Scoop – This set has a variety of sizes and comes in handy for cookies and other recipes.
• Baking Sheets – You will need a good quality baking sheet. Don’t forget to include some parchment paper to prevent sticking as well.
• Wire Rack – They can cool all the way, really fast using a wire rack, then you can devour!

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Other Cookie Recipes

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Best Homemade Chewy Toffee Caramel Cookies Recipe

Toffee caramel cookies are sweet, delicious, and sprinkled with sea salt to give you the ultimate dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 12 minutes minutes

Cook Time 10 minutes minutes

Total Time 22 minutes minutes

Servings 18

Calories 221cal

Author Donna Elick

Ingredients

• 1/2 cup unsalted butter 1 stick (softened)
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup caramel pieces divided
• 1/2 cup toffee pieces divided
• sea salt optional for tops of cookies

Instructions

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• Soften butter in the microwave for 20 seconds in a microwave safe bowl (do not melt).
• Cream together butter and brown sugar.
• Add egg and vanilla and mix well.
• Stir in flour, baking powder, baking soda, and salt.
• Add 1/4 cup caramel pieces and 1/4 cup toffee pieces (save the rest for garnishing).
• Using a 2 tablespoon cookie scoop, create level scoops of cookie dough and place them on the prepared baking sheet (no need to roll in a ball).
• Bake for 10-11 minutes or until the edges are golden brown.
• Remove from the oven and immediately use a mason jar lid or cookie cutter to shape the cookies on the parchment paper.
• Let cool for 5 minutes on the baking sheet before transferring to a cooling rack.
• Heat 1/4 cup of caramel at a time and drizzle caramel over cookies and top with toffee pieces and sea salt (this can be done on the parchment paper or cooling rack).

Notes

Spray a microwave safe bowl with cooking spray before you melt the caramel so it doesn’t stick too bad.

Work quickly to drizzle caramel before it hardens or reheat the caramel in the microwave as needed in 10 second increments.

Cookies taste great fresh, but even better the next day!

Amount of cookies will depend on the size of the cookie dough balls.

Nutrition

Serving: 1 | Calories: 221cal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 109mg | Sugar: 25g | Fiber: 1g | Calcium: 42mg | Iron: 1mg

Originally published October 2021, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Chewy Toffee Caramel Cookies Recipe appeared first on The Slow Roasted Italian.

What a way to use your fresh apples! This chewy cookie recipe has the best apple pie flavor and makes the ultimate fall cookies. 

The added bits of soft apple paired with the caramel bits create delicious apple cookies that everyone will love. I swear – every bite of cookie has chunks of apple for the perfect texture and taste! 

If you’re a fan of caramel apples, this is the perfect cookie for you. The first batch that I ever made of these apple pie cookies proved that they were going to be a hit in my house for years to come. 

I love having the apple chunks in every bite, and the best part is that you don’t have to wait until the fall season to make them! 

Gather what you need to make what is sure to be your new favorite cookie, and enjoy the flavors and taste! 

Apple Cookies

Each bite of these caramel apple streusel cookies is bursting with gooey sweetness, and the crisp topping adds a delicious texture as well.

Pumpkin Spice Crinkle Cookies capture another popular fall flavor. The secret to the intense flavor is pumpkin spice coffee creamer!

For another delicious apple cookie recipe, try these Apple Cinnamon Oatmeal Cookies instead. 

Or, make Brown Sugar Cookies with brown butter drizzle for a treat that tastes as good as it looks!

Ingredient Notes and Substitutions

• Apples – Choose your favorite sweet, firm variety. You’ll need to peel, core, and dice the fruit into small pieces before starting this apple cookie recipe. 
  
  You can use Granny Smith apples if you like a tart apple flavor, or Honeycrisp apples if you’re a fan of sweet apples. Pink Lady apples are great for this apple dessert, too. 
  
  You have options when it comes to this great recipe. Use whatever apples that are ripe during apple season or go apple picking and find fresh apples to use!
  
  All types of apples will add natural sweetness! 
  
• Lemon Juice – The acidity in citrus juice prevents the apple bits from turning brown. You won’t taste it in the cookies once baked. 
  
  If preferred, you can soap apple pieces in salt water (1/2 teaspoon kosher salt to every 1 cup room temperature water) for 5 minutes, then drain and rinse before using.
  
• Caramel Baking Pieces – These are simply small, bite-sized chunks of caramel that come unwrapped so you can add them straight to your baking. 
  
  You may find them labeled as “caramel bits” as well. If you can’t find them, cut up baking caramels into smaller pieces or use caramel chips instead. 
  
  This gives the cookies that caramel apple pie flavor! 
  
• Old-Fashioned Oats – Use these for the crisp topping in this apple cookie recipe. They may also be labeled “rolled oats.” This type gives these cookies that perfect chewy texture. 
  
  Quick oats are fine in a pinch, but they will come out a bit chewier. If you don’t mind chewy oats, this is no big deal, so pick what has the best texture for you. 
  
  It doesn’t affect the cookie form or flavor of the golden brown cookies. 

Don’t forget that you can easily add all the other favorite fall flavors to these chewy oatmeal cookies. 

Ground cinnamon is what gives these cookies that apple cinnamon flavor, or you can actually buy an apple pie spice as well. Ground nutmeg can be added as well as any other warm spices. 

Tips for Making Oatmeal Apple Cookies

• Dry your apples. 

Pat the pieces with a paper towel before adding them to the dough. Otherwise, the added moisture will cause the cookies to fall flat.

• Chill the dough. 

This is an important step, so don’t skip it! Doing so will keep your apple cookies from spreading too much in the oven.

• Use a cookie scoop. 

Not only will it give you perfectly round cookies, but you won’t have messy hands from the sticky dough.

• Don’t overbake. 

Pull streusel cookies out of the oven just when the center is set and the oats are lightly browned. 

They will continue to cook on the baking sheet as they cool, so leaving them in longer will cause them to harden and dry out.

How to Make Oat Crumble Topping

All you need to do is combine the ingredients until they form a crumbly texture. However, there are a few important steps to guarantee your success!

• Use cold butter. Unsalted is preferred, and it should be used straight out of the refrigerator so the topping holds its shape. 
  
  Cut it into small cubes so it blends quickly and doesn’t soften too much.
  
• Cut-in instead of mixing. A fork or pastry cutter is the easiest way to do this, but your fingers will work too. 
  
  Don’t press or twist too much, or you’ll end up with a more solid, creamed mixture.

Kitchen Tools You Will Need

• Vegetable Peeler – Makes quick work of peeling apples too!
• Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
• Electric Hand Mixer – Use this to cream the butter and sugar if you don’t want to do it by hand.
• Baking Sheet (with sides) – Used for anything from cookies to roasting, a good baking pan will last for years.

Apple Cookie Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Apple Cookies w/ Streusel Topping and Caramel Recipe

Apple Cookies with streusel topping are a pretty addition to any bake sale or dessert table. Make these for a sweet treat in under an hour!

Course Dessert

Cuisine American

Method Oven

Prep Time 40 minutes minutes

Cook Time 12 minutes minutes

Total Time 52 minutes minutes

Servings 36

Calories 187cal

Author Donna Elick

Ingredients

Cookies

• 2 medium apples peeled, cored, and diced (About 2 cups)
• 1 teaspoon lemon juice
• 1 cup butter 2 sticks – softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup caramel baking pieces

Crisp Topping

• 1/4 cup cold butter cubed
• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup old fashioned oats

Glaze

• 1 cup powdered sugar
• 2 tablespoons water

Instructions

• Peel, core, and dice apples and toss in lemon juice and put in the refrigerator until needed.
• In a large mixing bowl, cream together butter, brown sugar, and granulated sugar (you can use a fork or a hand mixer).
• Add in eggs and vanilla and mix well until smooth.
• Slowly stir in flour, baking soda, salt, and cinnamon until combined.
• Use a paper towel to pat the apples dry and fold apples and caramel pieces into cookie batter.
• Chill dough for 30 minutes in the refrigerator.
• While your dough is chilling, preheat your oven to 375 degrees and make the crisp topping.
• Using a fork, pastry cutter, or your hands, combine the butter, brown sugar, unbleached flour, and oats until crumbly. Set aside.
• Using a cookie scoop, create 1” cookie balls with your dough (dough will be sticky).
• Roll the cookie balls in the crumb topping before placing them 2” apart on baking sheets that have been lined with parchment paper.
• Bake for 12-13 minutes until the center of the cookie is set. Do not over bake.
• Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool completely.
• For the glaze, combine powdered sugar and water until a smooth glaze forms. You can add more/less powdered sugar or water to get the consistency you want.

Nutrition

Serving: 1 | Calories: 187cal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 156mg | Sugar: 19g | Fiber: 1g | Calcium: 23mg | Iron: 1mg

Originally published November 2020, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Apple Cookies w/ Streusel Topping and Caramel Recipe appeared first on The Slow Roasted Italian.

It should come as no surprise that this easy caramel apple dump cake recipe is a crowd pleaser. 

My entire family agrees that using a box of cake mix paired with the other easy ingredients gives the best results!  

Easy dessert recipes like this that can be made in a casserole dish have the best caramel apple flavor! 

The next time that you are looking for an easy cake recipe and simple dessert, you have to make this gooey caramel apple dump cake! 

It takes minimal effort and you’ll be rewarded with one of the best fall desserts out there. I’m obsessed with the simplicity of this dessert – I love the sweet cinnamon and nutty flavor! 

Caramel Apple Dump Cake

The beauty of a dump cake is that it’s a dump and bake easy recipe. Adding simple ingredients to the baking dish literally makes the perfect dessert. 

The apple filling paired with the gooey caramel is the perfect ending to any family meal. 

It’s safe to say that this is one of my favorite fall flavors – and an easy one to make, too. We also have a crockpot version of this!

Speaking of an easy dump cake recipe, be sure to check out my blueberry, strawberry, and lemon to banana, peach, cherry and pineapple, and Oreo recipes. 

Because when you have dessert recipes this good, you need to make them with various fruit fillings! 

Ingredient Notes and Substitutions

• Apple Pie Filling: This delicious cake is all about easy peasy, so using pie filling instead of fresh apples saves a ton of prep time. 
  
  (although you could use sliced apples and add some apple pie spice if you want!) 
  
• Yellow Cake Mix: This is my go-to cake mix for this dessert, but honestly, you can use a different cake mix if you want. 
  
  Some popular cake mixes are white cake mix, vanilla cake mix, or even chocolate cake mixes. 
  
• Kraft caramels: These caramel bits really make this delicious dessert! Adding the caramel drizzle on top is literally the “icing on the cake!” 
  
• Chopped pecans: Every great recipe needs a little crunch, and pecans pair perfectly with this apple pie dump cake. You could also use peanuts or almond bits as well. 

In addition to the ingredients listed above, you’ll also need ground cinnamon, salted butter, and lemon juice. I told you this was an easy apple dump cake recipe! 

Caramel Apple Cake Recipe Tips & Variations

• Add a bit of brown sugar

This isn’t a must for this easy dessert recipe – but it does add a bit of sweetness! 

Read the label on your apple pie filling, and decide if adding a tad bit of brown sugar would be a good idea. 

• Don’t forget the toppings

While the caramel on top is sweet, doesn’t a scoop of ice cream always make things better? 

You can drizzle caramel sauce on top and add vanilla ice cream to really sweeten the pot. 

Storing and Reheating Caramel Apple Dump Cake

The biggest tip to remember is that the dump cake needs to cool down to room temperature completely before placing it in the fridge. 

Keep the leftovers in an airtight container, or cover the baking dish with plastic wrap. 

If you store the leftover apple dump cake properly, it will last for 3-4 days. 

To reheat and eat, place a serving in the microwave for 30 seconds. 

If you want to reheat the entire cake at once, place the leftovers in an oven-safe dish and reheat for about 15 minutes at 350 degrees. 

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is my go-to dish for making dump cakes and casseroles! 
• A sturdy silicone spatula is a must for not leaving any of those yummy ingredients behind in the mixing bowl. 
• Can Opener – Why get frustrated at opening a can when you can use one like this? 

Caramel Apple Dump Cake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy 6-Ingredient Caramel Apple Dump Cake Recipe

Our Caramel Apple Dump Cake Recipe is an easy recipe made with apple pie filling and yellow cake mix! A scoop of vanilla ice cream on top is like heaven.

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12 -16

Calories 524cal

Author Donna Elick

Ingredients

• 63 ounces apple pie filling 3 – 21 ounce cans
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice optional but it enhances the apple flavors
• 1 cup Kraft caramels cut in half (approximately 1 bag)
• 15.25 ounce box yellow cake mix use 15.25 ounces for best results
• 1 cup 2 sticks salted butter, cut into 1 tablespoon slices
• 1/2 cup chopped pecans

Instructions

• Preheat the oven: Start by preheating your oven to 350°F (175°C).
• Prep the baking dish: Grease a 9×13-inch baking dish with cooking spray. This step prevents sticking and ensures easy cleanup.
• Apple Pie Layer: Open the three cans of apple pie filling and pour them into the prepared baking dish. Sprinkle 1 teaspoon of ground cinnamon evenly over the apple pie filling. For an extra flavor boost, drizzle 1 tablespoon of lemon juice (about the juice from half a lemon) over the filling. This step is optional but highly recommended.
• Caramel Layer: Sprinkle the halved Kraft caramels evenly onto the filling. One bag (approximately 1 cup) is just the right amount. Be cautious not to overdo it; too much caramel can overpower the other flavors.
• Cake Mix Layer: Spread the 15.25 oz yellow cake mix evenly over the apple pie filling. Ensure that the cake mix is distributed uniformly for consistent results.
• Toppings: Place the sliced salted butter evenly on top of the cake mix. Arrange the butter in rows of four for even melting and coverage. Sprinkle the chopped pecans on top of the cake, adding a delightful crunch to your dessert.
• Time to Bake the Cake: Bake the assembled dish in the preheated oven for approximately 45 minutes or until it turns a lovely golden brown.

Notes

I used Duncan Hines cake mix. Some brands are now 13.25oz and that may not give you enough for this recipe.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Freezing: Wrap cooled cake tightly in plastic wrap and foil. Label with date and freeze for up to 3 months. Thaw in the fridge, then reheat portions in an air fryer at 300°F for 2-3 minutes. Or microwave until hot.

Nutrition

Serving: 1 | Calories: 524cal | Carbohydrates: 85g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 502mg | Sugar: 49g | Fiber: 2g | Calcium: 119mg | Iron: 1mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy 6-Ingredient Caramel Apple Dump Cake Recipe appeared first on The Slow Roasted Italian.

I love making the apple filling for this recipe! The natural sweetness paired with the buttery crust makes the perfect mini apple pies. 

It’s like a traditional apple pie, but small sized! It’s so fast and simple and sure to become your new favorite dessert. 

Adding the warm spices paired with the sweetness creates the perfect classic apple pie flavor. 

And while the recipe card below gives you the full details for making the homemade apple pie filling, you can really use any type of sweet apples that you want. 

Pink lady apples, fuji apples – even a tart apple will work for these hand-held apple pies! 

Even though these are the best apple hand pies as is, adding a scoop of vanilla bean ice cream is a simple way to add even more sweet flavors to the top of each pie! 

Apple Hand Pies

There’s nothing more classic than apple pie, but a good homemade recipe can take hours to make.

Instead, try a handheld version! Not only is it faster, but they are perfectly portable treats in individual serving sizes.

Did I mention that this is an air fryer apple pie recipe? Three cheers for fewer dishes, shorter bake time, and less mess! 

If that’s as exciting for you as it is for me, then I have some other recipes I want you to try ASAP: s’mores pie, peach crisp, and even donuts!

Or, one of my personal favorites, Nutella croissants in the air fryer! What can’t you make in the air fryer?!

Ingredient Notes & Substitutions

• Apples – I recommend peeling apples for any apple hand pie recipe. 
  
  The skin isn’t going to take on the buttery, cinnamony flavors as well as the flesh, and it will alter the texture of simple apple desserts like this.  
  
• Ground Cinnamon – A warmer, seasonal flavor can be achieved with the addition of some nutmeg and the tiniest bit of ginger — if that suits your fancy.
  
• Sugar – I use regular, white granulated sugar in apple hand pies. But you could use light brown sugar, or a combination of the two.
  
• Prepared Pie Crust – Using refrigerated pie crust (store-bought pie dough) really saves time — the flavor’s all in the filling, after all! 
  
  But if you want to really go hard and use a homemade pie crust, go for it! The key is to having a light and flaky crust, no matter how you get it! You could also use puff pastry sheets. 
  
• Caramel Sauce – There are tons of tasty jarred caramel sauces out there, but this is another ingredient you could make from scratch! 
  
  In fact, my homemade caramel sauce is easier and yummier than running to the store for it! You’ll be adding this to the top of each hand pie as it pairs perfect with tart apples. 

Tips for Making Our Homemade Apple Hand Pie Recipe

• Best apples for apple hand pie desserts.

Granny Smith apples are great because you can find them any time of the year. 

They’re a tad tart, so they stand out among the sugary cinnamon, and they really hold up after cooking. 

Honeycrisp are sweet and firm — they really hold onto that crunch.

Finally, Golden Delicious are just the way they sound! They’re a honey gold color and totally tasty. 

They’re more of a seasonal option, as you can’t find them all year, so use ‘em when you can! I’ll also add a little lemon juice once I have the apples sliced so that they dont’ turn brown in color. 

• Easily make circles with tools around the kitchen.

If you have a round cookie cutter that’s around 4 inches in diameter, that would be perfect for my apple hand pie recipe!

But if you don’t, you can use a mug or a bowl with a diameter roughly that size. 

Simply place it on the crust, carve around it with a sharp knife, and you’ll get just as good results. Be sure to use the tines of a fork to seal around the edge. 

• Our serving suggestions!

My stance is that there is nothing more mouthwatering than warm, gooey air fryer apple pie covered with caramel sauce with a good scoop of vanilla ice cream on top. 

And I’m standing by it! My mouth is just watering thinking about the top of each hand pie smothered in caramel! 

But that doesn’t mean there aren’t other ways to enjoy an apple hand pie! 

Not everyone likes having something cold with their hot dessert, so some whipped cream is great for those folks.

Other flavored ice creams are really fun too! Cake batter is a family favorite in my house, and some tangy cheesecake ice cream could be just the thing to cut the sweetness.

Storing and Reheating Air Fryer Apple Pie

Store any leftover apple hand pies in an airtight container and refrigerate. 

If you’re anticipating leftovers, don’t cover with the caramel sauce yet — it’ll make the crust soggy!

I recommend eating these within 3 days for the best flavor. Reheat it in the microwave — just 10 seconds will do the trick — and enjoy! You can always add some more caramel sauce to the top of the pies once they’re reheated. 

Kitchen Tools You Will Need

• Round biscuit/cookie cutter – It should be at least 3 ½ inches in diameter.
• Peeler – Makes removing the skins so much easier!
• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Large bowl
• Floured rolling pin (only if you’re using homemade dough and needing to roll it out on a lightly floured surface) 

Apple Hand Pie FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Apple Hand Pies (Air Fryer Recipe)

My Apple Hand Pies are everything you love about dessert—snackable, holdable, with a gooey fruity center and crisp golden crust!

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 2 minutes minutes

Cook Time 43 minutes minutes

Total Time 45 minutes minutes

Servings 12 pies

Calories 60cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 2 medium to large apples cored, peeled, and chopped
• 2 tablespoons butter
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 teaspoons water divided
• 1 15 ounce package prepared pie crust, at room temperature
• 1 large egg
• 2-4 ounces TSRI homemade caramel sauce or jarred caramel sauce

Instructions

• Core and peel apples, then cut into small cubes. In small saucepan on medium-low heat, saute butter until melted, then add apples, sugar, cinnamon, and 1 teaspoon water and stir to coat. Cook until apples have softened slightly, stirring often (about 5 minutes). Apples will cook down a little and sauce will be similar to syrup. Remove from heat to cool.
• Carefully unfold pie crusts onto parchment paper. Use a rolling pin to roll out smooth and even. To make circles, place bowl upside down and trace around with sharp knife. Remove circles, then roll out extra dough to make additional circles. (Bowl used was 4 inches in diameter) You should be able to get 12 circles out total.
• Place about 1 tablespoon of apples into the center of each dough circle. Fold in half and press seam slightly with fingers. Using a fork, press to meld seams together. Prepare egg wash in small bowl by whisking egg and 1 teaspoon water. Slit dough with sharp knife. (optional) Brush both sides of each pie with egg wash.
• Spray or grease air fryer basket with butter. Place pies into basket leaving room in between. Cook on 350 degrees for 5 minutes, then flip and cook another 5 minutes. Pies should be golden brown. Remove from air fryer and serve with warm caramel sauce.

Notes

Use homemade pie crust if you prefer. I used a store brand, refrigerated, pie crust.

Measure circles using round cookie cutter, mug, or bowl that measures about 4 inches in diameter. I used a pyrex bowl that measured just under 4 inches. You could also make a circle pattern out of paper or card stock to trace around. I got 12 circles out of 2 pie crusts.

Best served warm with caramel sauce.

Leftovers can be stored covered in the refrigerator and warmed for 10 seconds in the microwave. Use within 3 days for best freshness.

Nutrition

Serving: 1 | Calories: 60cal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 37mg | Sugar: 9g | Fiber: 1g | Calcium: 8mg | Iron: 0.1mg

Originally published September 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Apple Hand Pies (Air Fryer Recipe) appeared first on The Slow Roasted Italian.

Oreo Peanut Butter Pie

My chocolate peanut butter pie with Oreos has the best creamy peanut butter filling…it’s a peanut butter lover’s dream! You can’t forget about that super chocolatey, homemade Oreo crust, either. 

Sooo, I guess that makes this both a PB and a chocolate lover’s delight!

Chocolate and peanut butter really is a flavor combination that just can’t be beat, isn’t it?

I can’t get enough of it myself… recipes like my Reese’s peanut butter pie, peanut butter brownie cookies, peanut butter caramel icebox cake, and Reese’s cheesecake salad are on rotation whenever I have people over. 

Featuring a velvety smooth peanut butter filling that’s studded with rich chocolate chips, all nestled on top of a crunchy cookie crust, means this no bake Oreo peanut butter pie is one for the books.

And maybe best of all, it’s so easy to make. After you’ve added the filling, all that’s left to do is have a little patience as it chills!

Need a peanut butter pie with Reese’s instead? I’ve got a recipe for that too!

Ingredient Notes and Substitutions

• Oreo Cookies – To make the pie crust! You can also use a store-bought crust here if you want to save a bit of time. 
  
  That said… homemade always tastes better!
  
• Salted Butter – You’ll need this in the crust if you want to make it yourself, as well as in the creamy filling. I like using salted over unsalted as it adds more flavor. 
  
• Creamy Peanut Butter – I went with creamy for this recipe. If you like the idea of crushed-up peanuts in the filling, you can always use crunchy PB instead!
  
• Chocolate Chips – I’m using semi-sweet, but you can certainly use dark chocolate chips if that’s more your style.
  
• Heavy Cream – Half-and-half or whole milk will work in a pinch, but do not try to use low-fat options. It affects the texture, not in a good way.
  
• Toppings – This Oreo chocolate peanut butter pie is just begging for a healthy helping of whipped cream, caramel sauce, and crushed peanuts on top.
  
  You could also add uncrushed cookies as shown in some of the photos. YUM!!

Tips and Tricks to Make the Perfect Chocolate Peanut Butter Pie with Oreos

• Take your time with the crust.

I really can’t say enough good things about making the pie crust yourself! I think it always tastes so much better… plus, I don’t have to worry about any extra additives.

When preparing it, take care to crush the cookies finely before mixing them thoroughly with melted butter. A food processor would make this super easy.

Press the mixture firmly and evenly into the pie dish to ensure a sturdy base that holds together when slicing.

A well-executed crust sets the stage for a fantastic Oreo peanut butter pie!

• Use room temperature ingredients for the filling.

Make sure the softened butter and peanut butter are actually at room temperature before mixing to help everything blend smoothly without any lumps.

If they’re too cold, mixing and then spreading the filling onto the crust will be pretty tricky!

Pull them out of the fridge about 20-30 minutes before getting started and you shouldn’t run into that issue.

• Chill thoroughly.

Since this is a no bake Oreo peanut butter chocolate pie, there’s no need to stress about baking temps or times. That said, the chilling step is crucial!

Make sure to refrigerate it for at least 1 hour, though overnight is even better! This will allow the filling to set and the flavors to meld together.

When I make this for a party, I usually prep, assemble, and chill the night before so that it’s ready the next day. It holds up (and tastes!) so much better.

• Get creative with the toppings.

While the pie itself is delightful, consider adding some creative toppings to enhance its presentation and taste. 

Sprinkle crushed peanuts or additional chocolate chips on top, drizzle with chocolate or caramel syrup, or add a dollop of whipped cream.

These extra touches will take your peanut butter pie with Oreos to the next level!!

Prep Ahead

• Bring butter and peanut butter to room temperature
• Crush the Oreos
• Form the pie crust

Kitchen Tools You’ll Need

• Pie Dish – I use this pie dish all the time. It’s simple enough for everyday use but pretty enough to serve this peanut butter pie with Oreos to guests!
• Mixing Bowls – This set has all of the sizes you could ever want.
• Food Processor or Rolling Pin for pulverizing Oreos for the crust.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works great.

Fun Ways to Customize Peanut Butter Pie with Oreos

Use my recipe for Oreo peanut butter chocolate pie as a base to get creative! There are so many tasty variations to try:

• Make a Nutter Butter or graham cracker crust instead and save the Oreos as a garnish.
  
• I also love mixing crushed pretzels in with the Oreos for a salty-sweet twist for the crust!
  
• Mix mini chocolate chips, crushed Oreos, or chopped Reese’s into the pie filling for a more indulgent bite.
  
• Crushed salted peanuts in the filling would be even crunchier than using crunchy PB!
  
• Add some sea salt flakes on top of the chocolate ganache layer before chilling to enhance its flavor. 
• Or, try some espresso powder in the chocolate layer to make your Oreo chocolate peanut butter pie taste even richer!

Storing and Freezing

Store this no bake peanut butter dessert in an airtight container or tightly wrapped in plastic in the refrigerator. It will keep for 3-5 days.

To freeze your peanut butter creation, make sure that it is completely set before wrapping it tightly in a few layers of plastic wrap and aluminum foil to prevent freezer burn.

It will be good for up to 3 months. Let it thaw in the fridge overnight before digging in.

Oreo Chocolate Peanut Butter Pie FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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No Bake Oreo Peanut Butter Pie

Oreo Peanut Butter Pie is creamy, decadent, and rich in the best way ever!! Make this tasty no bake peanut butter pie for your next party!

Course Dessert

Cuisine American

Method No Bake

Prep Time 20 minutes minutes

chill time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 796cal

Author Donna Elick

Ingredients

• 1 package Oreo cookies about 36
• 1 cup salted butter ½ cup melted, ½ cup softened, divided
• 1 1/2 cups + 2 tablespoons creamy peanut butter divided
• 1 cup powdered sugar
• 1 1/4 cup semi-sweet chocolate chips
• 3/4 cup heavy cream
• Peanuts caramel or whipped cream to garnish (optional)

Instructions

• Crush the Oreos in a food processor, or in a plastic bag. Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a pie pan. Place the crust in the freezer for 10 minutes until set.
• Meanwhile: Reserve the 2 tablespoons of peanut butter. Add the remaining 1/2 cup of softened butter, remaining 1 1/2 cups peanut butter, and 1 cup powdered sugar to a large mixing bowl.
• Cream together on low speed until smooth and creamy. Spread the peanut butter mixture over the crust into a smooth layer. Place the pie back in the freezer for 30 minutes.
• Place the chocolate chips and reserved 2 tablespoons of peanut butter in a medium heat-proof bowl. Heat the cream in a microwave-safe bowl for 1-2 minutes (until steaming hot) in the microwave. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until smooth. Pour the chocolate mixture over the peanut butter layer and spread evenly. Refrigerate,covered, at least 1 hour.
• Garnish with Peanuts, Caramel and Whipped Cream.

Nutrition

Serving: 1 | Calories: 796cal | Carbohydrates: 42g | Protein: 14g | Fat: 67g | Saturated Fat: 31g | Cholesterol: 88mg | Sodium: 405mg | Sugar: 31g | Fiber: 5g | Calcium: 63mg | Iron: 3mg

Originally published June 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Oreo Peanut Butter Pie appeared first on The Slow Roasted Italian.

Whether it’s for a casual dessert, potluck, or a bake sale, you can’t go wrong with a pan of homemade brownies.

Instead of grabbing another box mix, make your own from scratch with a few pantry staples.

Every home baker should be armed with a really good brownie recipe, and this one is certainly one of the best!

The first time that I made these homemade brownies, I couldn’t get over the perfection of the brownie layer paired with the soft caramel.

This decadent dessert hooked me from the first bite, and I craved more! 

I was so surprised at how well the store-bought caramels meshed perfectly with the brownie part – giving every bite moist crumbs and the perfect thick layer of caramel.

This is a favorite recipe of mine to make during the winter months – and I have a feeling you’ll agree! 

Follow the simple tips below to get started on the brownie mixture. This is a must-make caramel brownie recipe! 

Don’t miss more of our favorite fudgy desserts, like this 3-Ingredient Chocolate Snickers Fudge or this festive homemade Peppermint Bark Fudge!

Caramel Fudge Brownies

Homemade recipes allow you to play with additional flavors, like making layered brownies with caramel and chocolate chips in the center!

Adding that extra layer of chocolate really makes these caramel brownies stand out.

Enjoy more desserts featuring the dynamic duo of chocolate and caramel with my Turtle Brownie Trifle recipe or a no bake icebox cake exploding with peanut butter flavor.

You can even create homemade Salted Caramel Cocoa Bombs to warm you right up!

Want more brownies? Try our dark chocolate Black Forest Cherry Brownies and the brownie of your dreams when you were a kid, Cookie Dough Brownies!

Or try a grown up twist with  boozy brownies or Lemon Brownies instead,

Recipe Tips for Layered Brownies

• Layer carefully! Both the brownie batter and melted caramels are quite thick. Spoon each across the baking pan so they are easier to spread.
  
  Also, be careful to keep the melted caramels sandwiched between the brownie layers.
  
• Add some salt. Sprinkle your caramel brownies with sea salt flakes or kosher salt before serving.
  
  It adds a gourmet touch, and helps cut through the sweetness of the dessert as well. It’s just that simple to make salted caramel brownies! 
  
• Make slicing easier Line your baking pan with aluminum foil before greasing and adding the batter.
  
  Once cooled, lift the caramel fudge brownies straight out of the pan and onto a cutting board. 
  
• Add flavor. Caramel lovers will agree that you can always add more caramel to this brownie caramel recipe. Add on top of the brownies, in the layering – or both.
  
  Sprinkle in some salt for a salted caramel sauce or leave it as the perfect buttery caramel perfection.
  
  You can also use store-bought caramel sauce to save on time as well. Either option will work well with the rest of the brownie and chocolate mixture. 

Other Topping Ideas

Add a drizzle of caramel sauce and some mini chocolate chips if you’d like.

Chopped toffee bars, Rolos, crunchy M&M’s, and even Reese’s peanut butter cups would all taste delicious as well.

Other options can be to drizzle melted chocolate on top of the baked brownies, or even add mini semi-sweet chocolate chips.

Drizzle hot caramel and flaky sea salt on top for a fun flavor as well! And let’s not forget that a scoop of vanilla ice cream topped with the rest of the caramel is a winning combination as well. 

You could even make a simple chocolate ganache to transform them into fudgy frosted caramel brownies!

Caramel Fudge Brownies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Caramel Fudge Brownies (Fudgy Chocolate Recipe)

Caramel Fudge Brownies are a rich and decadent layered dessert, with caramel and chocolate chips inside of the fudgiest brownies ever!!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 16

Calories 377cal

Author Donna Elick

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk chocolate chips

Caramel Layer

• 11 ounces Kraft caramels
• 1/3 cup evaporated milk

Instructions

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
• Unwrap caramels and place in a saucepan with the evaporated milk. Heat over medium, stirring frequently, until caramels are fully melted and incorporated with the milk. (5-10 minutes)
• Meanwhile, place butter in a large microwave safe mixing bowl, melt completely.
• Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
• Spread half of the brownie batter into prepared baking dish.
• Spoon melted caramel over the brownie batter and use a silicone spatula to spread as best you can without mixing caramel into the brownie base.
• Spoon the remaining brownie batter over the caramel layer.
• Bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely before cutting.
• Brownies will keep at room temperature for 3-4 days or in an airtight container in the refrigerator for up to one week. Freeze for up to 3 months.

Notes

• The brownie batter and the caramel sauce are both quite thick – spread the batters by spooning them across the pan so that spreading them is easier. Try not to disrupt the layers as you spread them so that the caramel stays sandwiched between the brownie layers.
• Top the brownies with a drizzle of caramel and some mini chocolate chips if you wish.

Nutrition

Serving: 1brownie | Calories: 377cal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 163mg | Sugar: 43g | Fiber: 2g | Calcium: 67mg | Iron: 1mg

Originally published September 2016. Updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Caramel Fudge Brownies (Fudgy Chocolate Recipe) appeared first on The Slow Roasted Italian.

Doesn’t it seem like every dessert recipe makes way too many sweets to go around? If you’re not trying to feed a crowd, try this single serve cookie out for size!

Once the holiday season hits, it’s cookie time in my house! These Caramel pecan oatmeal cookies are a staple because they have the best texture and flavor.

The best thing about this perfect cookie is that it’s crazy-easy to make. 

Who knew that all this time, you could be making delicious cookies in your air fryer with ease?!

Follow the simple steps below to see the best way to make best best cookies full of nutty flavor. This recipe is perfect this time of year! 

Treat yourself to a warm cookie and a big glass of milk. You won’t be sorry! Easy cookie recipes like this are so fun! 

Caramel Pecan Cookies

This easy treat has a fantastic blend of tastes and textures! The sweet sugar dough has a coarse salty topping. 

Chewy, melted caramel bits just beside pockets of crunchy, nutty pecans. But it all works together just perfectly! 

You get a little bit of everything you like in the caramel pecan cookies!

But, the thing I like the most about this air fryer pizookie is that it’s so simple to make. 

By the time you’re done cleaning up, the skillet cookie can be served up with some vanilla ice cream!

I’m just a bit obsessed with caramel desserts. If you are too, you’ll probably love my caramel fudge brownies, toffee caramel cookies, and salted caramel cocoa bombs, too!

Ingredient Notes and Substitutions

• Sugar and Brown Sugar – Using a mix of white and brown sugar will keep the cookies nice and moist, and super chewy! 
  
  Brown sugar has a deeper, molasses-like sweetness, as opposed to white sugar, and really makes a difference in taste and texture.
  
• Caramel Baking Bits – Kraft makes the caramel bits I use for these caramel pecan cookies. Look for them near the chocolate chips in the baking aisle. 
  
  During the fall season, you may find them in the Halloween candy aisle. And if you can’t find them, you can always dice up Kraft caramels on a cutting board to add to the mixture.
  
  It might take some time, but it’s worth it for the flavor addition an creamy caramel taste. 
  
• Pecans – You definitely want pieces, or chopped pecans, instead of the whole nuts. 
  
  You can leave a few whole ones to garnish for presentation, but the air fryer cookies will be too crunchy if you put them into the dough.
  
  Get roasted pecans, or roast them on your own by lightly toasting them in a dry skillet on the stovetop.
  
• Coarse Salt – Sprinkled on top, salt really cuts into the sweetness in the most delicious way! You definitely don’t want table salt – use sea or kosher salt.
  
• Baking Soda – If all you have is baking powder, you can use it, but you won’t have the same results.

Substituting Baking Powder for Baking Soda

Baking soda creates a coarse, chewy texture in cookies, while baking powder produces a light, fine texture. 

For the best tasting caramel pecan cookies, use double-acting baking powder as a substitute for baking soda. 

Otherwise, use regular baking powder, but triple the amount of baking soda called for in our recipe. 

This is a good tip to remember when you don’t have baking soda on hand!

Skillet Cookie Recipe Tips & Variations

• Want more nuts? 
  You don’t have to stick to just pecans! Walnuts and hazelnuts go really well with caramel, too, and can be mixed right in instead of or alongside the crunchy pecans.
  
• Tasty Add-Ins –
  Replace half of the caramel bits with chocolate chunks for a caramelly, chocolatey, melty masterpiece! 
  
  Press some marshmallows into the top, not all throughout the cookie dough, for a summery s’more version of these air fryer cookies.
  
• Make Caramel Pecan Cookie Bars!
  This skillet cookie recipe is easy to convert into a cookie bar recipe! 
  
  Just press the dough into a 9×11-inch baking pan, then bake them in the oven at 350° F, rather than making them in the air fryer. 
  
  The baking time will vary, but start checking for doneness around the 18 minute mark.

An easy way to change up the flavor of this cookie is to add chocolate chips.

Just putting a few chocolate chips into the cookie dough batter immediately turns these delicious cookies into caramel pecan chocolate chips cookies!

Try this option the next time you make this recipe.

Storing and Reheating Leftover Air Fryer Cookies

The caramel pecan cookie will keep well at room temperature for 5 days or so, as long as you keep it in an airtight container. 

I like to slice the air fryer pizookie into pieces for easier storage. I then wrap it in plastic wrap and keep the cookie leftovers in an airtight container. 

To reheat, place the servings onto a microwavable plate, and microwave for short bursts until warm and melty.

If you’d like, you can freeze the cookie dough for up to 3 months! 

When you are ready to bake, let the dough thaw in the fridge until it’s soft enough to press into the skillet. Then, continue with the cookie recipe as normal. 

Caramel Pecan Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Holiday Recipes

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Caramel Pecan Cookies (Giant Cookie Air Fryer Recipe)

Caramel Pecan Cookies are a nutty, melty, ooey gooey dream! Whip up this easy skillet cookie recipe in just 30 minutes!

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 -4

Calories 1405cal

Author Donna Elick

Equipment

• air fryer
• 7 inch round baking pan
• large bowl
• electric hand mixer

Ingredients

• 1/2 cup butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup caramel baking bits
• 1/2 cup pecan pieces

Topping

• 1/2 cup caramel baking bits
• 1 tablespoon heavy cream
• coarse salt

Instructions

• Grease a 7-inch round baking pan or skillet with olive oil or non-stick cooking spray.
• In a large bowl, use a hand mixer to cream the butter and 2 sugars together until light and fluffy.
• Beat in the egg and vanilla extract.
• Reduce the mixer speed to medium-low; Add and blend in the baking soda, salt and flour.
• Using a silicone spatula or wooden spoon, gently stir in the pecans and ½ cup of caramel bits.
• Pour the batter into the prepared pan.
• Air fry at 350°F. for 10-12 minutes, or until a toothpick inserted in the center of the cookie comes out clean or with a few moist crumbs..
• In a small microwave-safe bowl, combine ½ cup caramel baking bits and heavy cream. Microwave on High in 30-second bursts, stirring between each, until the caramel is melted and smooth.
• Drizzle topping over the cookie and sprinkle with coarse salt. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 1405cal | Carbohydrates: 180g | Protein: 16g | Fat: 72g | Saturated Fat: 34g | Cholesterol: 223mg | Sodium: 1275mg | Sugar: 105g | Fiber: 5g | Calcium: 112mg | Iron: 6mg

Originally published August 2022, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Caramel Pecan Cookies (Giant Cookie Air Fryer Recipe) appeared first on The Slow Roasted Italian.

Caramel Apple Dump Cake Crockpot

Apples and caramel are a classic duo, but when you pair them with toasted, buttery pecans…wowza!!

That was exactly my inspiration for this dessert — full of nutty flavor from both the cake mix and real pecans sprinkled throughout.

And by making this caramel apple dump cake in a crockpot, you won’t even have to heat up the oven! 

Dump everything in, turn it on, and find something else to occupy your time. In just a couple of hours, you’ll have a warm and gooey treat waiting for you to dig in.

If you love caramel apple desserts as much as I do, try my recipes for cupcakes, hand pies, bundt cake, and cheesecake next.

I’ve even got a scrumptious martini recipe for parties and cozy evenings in!

Ingredient Notes and Substitutions

• Cake Mix – I’m using butter pecan cake mix for this recipe, but feel free to use another flavor like white, yellow, vanilla, or spice cake instead. Even a gluten-free cake mix would work!
  
• Apple Pie Filling – You’ll need two large cans (or 42 ounces total) to make caramel apple dump cake in the crockpot. Peaches would also be delicious.
  
  If you want loads of apples, go ahead and add an extra can. And if you want to use homemade apple pie filling, you’ll need about 3 cups to make the recipe as written.
  
• Caramel Sauce – Grab your favorite from the store or make my homemade caramel sauce if you have the time.
  
  Slow cooker caramel apple dump cake comes out best with a thicker caramel sauce.
  
• Pecans – Chop these up (or purchase them that way) and toast them in a little butter on the stovetop.
  
  This step is optional, but makes a huge difference in flavor — and it only takes a minute or two!
  
  You can also swap in different nuts to change up the flavor. Try walnuts, almonds, cashews, or macadamia nuts.
  
• Butter – Use a little bit to toast the pecans, then slice a whole stick to spread on top of the cake mix. Either salted or unsalted butter is fine.

Tips and Tricks to Make Perfect Crockpot Caramel Apple Dump Cake

• Grease your crock pot really well first.

If you don’t, you’ll have a tough time getting the cake out! I usually rub some butter all over the inside, but a little oil or nonstick cooking spray works just as well.

• Place a few paper towels between the lid and the crockpot liner.

This will soak up the condensation that typically forms on the lid, preventing it from dripping onto the top of your cake — or spilling all over it when you remove the lid.

Be careful that the paper towels don’t touch the surface of your crockpot caramel apple dump cake, though.

Use half-sheets or fold the paper towels so they only line the outer rim of the crock.

• Slice butter really thin for the topping.

You should be able to create a layer that covers most or all of the cake mix. This way, the butter melts and distributes evenly over the top.

Make sure your stick of butter is nice and cold so it’s easier to slice.

• Add some spices.

Warming spices such as cinnamon and nutmeg or an apple pie spice blend really put this dessert over the top! 

Since there are already spices in the canned pie filling, you don’t need more than a teaspoon or two of added spices.

Sprinkle your favorite over the apples or mix into the cake mix before adding it to the slow cooker.

Prep Ahead

• Toast pecans
• Grease crockpot liner

Kitchen Tools You Will Need

• Slow Cooker – These come in all kinds of sizes, so be sure to check yours first! You’ll need a 5- or 6-quart crockpot to make this recipe.
• Medium Skillet – Use this to toast the pecans in some butter real quick!
• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well! 

Serving Suggestions 

Top crockpot caramel apple dump cake with vanilla ice cream, extra caramel sauce, and the reserved pecans.

For an even more decadent dessert, swap the regular caramel sauce with this salted caramel version!

Storing Leftover Dump Cake

Allow slow cooker caramel apple dump cake to cool, then carefully scoop leftovers into an airtight container. Refrigerate for up to 5 days.

Scoop individual portions onto a plate or into a heat-safe bowl, then reheat in the microwave in 30-second intervals until warmed through. 

Or just enjoy this dessert cold!

Slow Cooker Caramel Apple Dump Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dump Cake Recipes

Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

Lemon Cream Cheese Dump Cake

Easy Oreo Dump Cake (Easy Dessert Recipe) + Video

Chocolate Cherry Dump Cake (3 Ingredient Recipe)

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Caramel Apple Dump Cake Crockpot Recipe

Make Caramel Apple Dump Cake in the Crockpot for a rich and satisfying dessert with just 5 simple ingredients. Ready in about 2 hours!

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 10 -12

Calories 343cal

Author Donna Elick

Equipment

• slow cooker

Ingredients

• 1 stick of butter thinly sliced, plus 1 additional tablespoon of butter
• 1/2 cup chopped pecans
• 42 ounces apple pie filling 2 – 21 ounce cans
• 1/2 cup caramel sauce plus extra for topping
• 15.25 ounce box butter pecan cake mix

Instructions

• Grease a 5 or 6-quart crockpot. Set aside
• Melt one tablespoon of butter in a skillet over medium-high heat. Add the pecans and toast for 2-3 minutes or until lightly toasted and fragrant. Set aside.
• Add the apple pie filling to the bottom of the crockpot and spread out across the bottom. Sprinkle with the toasted pecans, reserving 1-2 tablespoons for topping the cake if desired.
• Pour 1/2 cup of caramel sauce evenly over the top.
• Sprinkle dry cake mix evenly over the entire mixture. Place thin butter slices on the top of the cake mix.
• Place 3 paper towels under the lid and set the crockpot to high heat for 2-3 hours or cook on low for 4-6 hours, or until the cake mix is cooked and filling is bubbly. Check for doneness after 2 hours of cooking on high, and 4 hours of cooking on low.
• Serve warm with vanilla ice cream or whipped cream and drizzle with extra caramel sauce and reserved toasted pecans.

Notes

Be sure to grease the crockpot to prevent the cake from sticking to the sides of the crockpot.

Using paper towels or a kitchen towel under the lid will help keep condensation from running down onto the cake, thus preventing a soggy cake.

Feel free to use a gluten-free cake mix.

Change up the type of nuts or cake or filling to create your favorite flavor of dump cake.

If using fresh apples, you may have to cook it longer.

Oven Instructions: You can make it in a 9 x 13-inch baking dish and bake in the oven at 350° for 45-60 minutes. Store leftovers in an airtight container and refrigerate for up to 5 days. To reheat, microwave for 20- 30 seconds or until warm, and top with ice cream.

Nutrition

Serving: 1 | Calories: 343cal | Carbohydrates: 73g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 395mg | Sugar: 41g | Fiber: 2g | Calcium: 109mg | Iron: 1mg

Originally published December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Caramel Apple Dump Cake Crockpot Recipe appeared first on The Slow Roasted Italian.